Unit General Manager I F&B

Areas USA, Inc•Atlanta, GA

17d

About The Position

The Unit General Manager leads and oversees all aspects of airport food and beverage operations, driving strong financial and operational results while maintaining company culture and key client relationships. The role is accountable for achieving financial, operational, and guest service objectives and for creating and sustaining a high-quality work environment. The manager develops and implements training initiatives, leads personnel in consistently delivering premium service that meets food and beverage standards and company policies, and mentors the management team to support operational excellence and professional growth. The position also oversees shift-level restaurant operations, including food quality and service, sanitation, health and safety, liquor regulations where applicable, supplies, facility and equipment needs, opening and closing procedures, staffing, and documentation. The manager supports team member onboarding, training, performance feedback, and development.

Requirements

High school diploma or equivalent.
At least 2 years of restaurant management experience.
Basic communication skills.
Ability to organize shift-level tasks.
Strong customer service skills.
Understanding of basic business patterns.
Ability to work effectively with a diverse workforce.
Familiarity with inventory management basics.
Emerging leadership ability and team motivation skills.
Basic understanding of sales, labor costs, and food costs.
Ability to work under pressure.
Ability to work a flexible schedule, including weekends and holidays.

Responsibilities

Follow company policies, procedures, standards, specifications, guidelines, and training programs.
Oversee food usage and verify and oversee reconciliation of deliveries.
Resolve immediate customer concerns about food quality or service according to company standards.
Maintain sanitation standards throughout shifts and complete required documentation.
Supervise staff to ensure compliance with health, safety, and applicable liquor regulations under state and local guidelines.
Complete shift-related paperwork, forms, and reports in a timely manner.
Monitor and report supply levels for tableware, cooking utensils, and cleaning items.
Report maintenance and repair needs for equipment and facilities.
Execute opening and closing procedures and maintain security standards.
Provide feedback on team member performance.
Make employment and termination recommendations consistent with company guidelines.
Monitor staff compliance with company dress code guidelines.
Assist with on-the-job training for new team members.
Monitor food preparation and methods for compliance with brand and company specifications and standards.
Forecast labor and prepare staff schedules as business dictates, in compliance with CBS if applicable.
Oversee onboarding and continued development of associates assigned to the concept.
Lead and mentor the management team and personnel, and develop and implement strategic training initiatives.
Manage key client relationships and pursue financial, operational, and guest service objectives.
Perform other duties as assigned by the supervisor.